This is an all-grain recipe for an “Anchor Steam” clone.
This recipe uses White Lab’s San Francisco Lager Yeast (WLP810). This strain is traditionally used for California Common (steam) beers. It also is a good yeast to use to get lager characteristics at higher temperatures (up to around 65 F)
We compared our result to an Anchor Steam and found them to be pretty close!
Kayla’s California Common
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
46.0 IBUs |
9.3125051 |
1.054 |
1.015 |
5.2 % |
|
Actuals |
1.046 |
1.015 |
4.1 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
9 lbs |
85.71 |
| Caramel/Crystal Malt - 40L |
1 lbs |
9.52 |
| Special Roast |
8 oz |
4.76 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Northern Brewer |
1 oz |
45 min |
Boil |
Pellet |
8.5 |
| Northern Brewer |
1 oz |
15 min |
Boil |
Pellet |
8.5 |
| Northern Brewer |
1 oz |
5 min |
Boil |
Pellet |
8.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| San Francisco Lager (WLP810) |
White Labs |
68% |
58°F - 65°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
150°F |
60 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
9 days |
59°F |
| Secondary |
8 days |
59°F |
| Aging |
30 days |
59°F |
We save some of our spent grains by placing a cup of wet spent grains in a baggie and freezing it. This will keep the grains in good shape until you bake with them. Just take out a baggie and thaw it in the refrigerator overnight for a cup of spent grains.
The spent grains leftover from this beer are especially good in our Spent Grain Bread recipe. They also work well in the Spent Grain Pizza Dough and Spent Grain Dog Biscuits.
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